Balmaadi

Recipe

This is easily among the rarest and finest coffees our roastery has to offer.

Prominent tasting notes: Blueberries, Raisins, a floral touch.

Notes on this coffee:
Elevation: 1200 – 1800 msl
Processing Method: Natural
Grade: Clean bulk
Roast Level: City Roast / Medium (213°C / 415 F MET)
Cultivars: Selection 795, Bourbon, Kents & Caturra

Here’s our customised recipe for these fine beans:

Tools:
Chemex
Chemex filter
Grinder
Kettle
Scale
Timer
Serving cup

Ingredients:
18g Balmaadi beans
250ml filtered water

Ratio:
1:14

Plan of Action:
→ Grind 18 grams of your coffee beans to a medium fine coarseness (800 microns).
→ Meanwhile, set your 250 ml of water to heat. It should reach 88ºC / 190ºF.
→ Pre-wash the chemex filter, with some warm water. Throw that water out into the sink. Then add your ground coffee. Set your chemex, now with the clean filter holding the grounds, on the scale, so you can pour with precision.
→ First pour: Start your timer. You are now at 00:00.
Slowly pour in 63ml of your 88º water over the coffee in gentle, concentric circles.
→ Let the coffee bloom.
→ Second pour: You are now at 00:45.
Pour another 63ml of water with the same hand movement as before. (now you’ve poured 126ml)
→ Third pour: At 01:15 pour 63ml of water again. (total poured = 186ml)
→ Fourth pour: At 01:45 pour the last 63ml. (250ml have been poured) then let the water settle till the coffee bed is dry.
→ Pour 50% of the brew into a pre-warmed cup. (if the cup is cold, the coffee will instantly get colder.)
→ Sip and savour. Discover the balance, acidity, sweetness and aftertaste.
→ Drink the other half of the brew once it’s rested for about 2 minutes. Notice if by letting it sit a little, the notes are enhanced or changed! Did you get any of the tasting notes stated above? Did you taste others? Enjoy the sensorial experience!